CHEX® Create-A-Recipe Book, 1977
ALL RECIPES IN THIS BOOK HAVE BEEN TESTED AT CHECKERBOARD KITCHENS the frontispiece proudly proclaims, and though I forgot to get a rating from Dr. Husband on this recipe, it's safe to say that it's a "1" screaming husband.
I mostly chose Clam Crunch for the name (I'm a sucker for alliteration) and because clams are something that Dr. Husband has historically not cared for, but this turned out surprisingly well and I would not hesitate to serve these as an appetizer or perhaps as part of a tapas evening. (I've never hosted a tapas evening - but it sounds lovely, doesn't it?)
Here's the recipe:
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon snipped parsley
1 can (6 1/2 ounces) minced clams, drained (reserve liquid)
1 egg, beaten
2 cups Rice Chex cereal
In medium bowl combine flour, baking powder, salt, pepper and parsley. Slowly stir in clam liquid until smooth. Add egg and clams. Mix well. Stir in Rice Chex to coat. Let stand 10 minutes. Stir to combine.
Heat oil (1/8 inch deep) in skillet. Drop 1 heaping tablespoon clam mixture into hot oil. Pat with spoon to form 3-inch patty. Repeat to form 8 patties. Brown over medium heat. Turn. Brown . Drain on absorbent paper. Serve immediately. Makes 4 servings.
The proof's in the pudding, so here's what Dr. Husband thought:
Our Rating: One Screaming Husband!
(all dishes are rated from one to five Screaming Husbands. One Screaming Husband equals a happy home where all problems are solved during cocktail hour. Five Screaming Husbands signals the beginning of divorce proceedings.)